![Roasted pumpkin and quinoa risotto Roasted pumpkin and quinoa risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C34603ED-AE2F-4E27-970F-ABA649174669/Derivates/D620659D-3850-428E-8C5B-E802E6CC4ACB.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 500 g butternut pumpkin, cut into cubes (3 cm)
- 1 fresh chilli, deseeded and cut into thin slices (optional)
- 1 - 2 pinches salt, plus extra to season
- 1 - 2 pinches ground black pepper, plus extra to season
- olive oil, for drizzling
- 3 sprigs fresh rosemary, leaves only
- 3 sprigs fresh thyme, leaves only
- 60 g Parmesan cheese, cut into pieces (3 cm), plus extra shaved to serve
- 1 brown onion, (approx. 150 g), cut into quarters
- 80 g unsalted butter, cut into pieces
- 550 g water
- 2 tsp Vegetable stock paste (see Tips)
- 250 g white quinoa, rinsed and drained
- 80 g pouring (whipping) cream
- 2 sprigs fresh basil, leaves only, torn into pieces
- Nutrição
- por 1 portion
- Energia
- 2547 kJ / 606.3 kcal
- Proteína
- 17.5 g
- Hidratos de carbono
- 49.3 g
- Gordura
- 35.8 g
- Gordura saturada
- 19.1 g
- Fibra
- 10.8 g
- Sódio
- 819.5 mg
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